300x600
- 1 lb. shrimp thawed, drained and patted dry with paper towel
- 1 tablespoon olive oil
- 1.5 avocados diced
- Salt and pepper to taste
- 1-2 tablespoon red onions small diced
- 1 tablespoon fresh chopped cilantro
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh-squeezed lime juice
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/4 teaspoon Fresh cracked pepper
Instructions
- To cook the shrimp, heat olive oil in a large pan over medium heat. Add the shrimp, sprinkle with salt and pepper, and cook until the shrimp is opaque, about 2-3 minutes per side. Remove from heat and allow to cool to room temperature.
- To make the dressing, use a bowl large enough to hold all the ingredients. Whisk together the olive oil, lime juice, cumin and salt.
- Transfer the cooked shrimp on top of the dressing, add the avocados, red onions and cilantro. Gently combine all the ingredients with the dressing in the bowl.
- Serve at room temperature or chilled on its own or with butter lettuce.
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